NAUSHDAROO
NAUSHDAROO-I-LULUI
Recipe
Silver foil (waraq ntiqra)
8 grains
Corallium rubrum, root (btissud mahlul) 20 grains
Pearls, ground (marwarid mahlul)
1 0 grains
Green Agate, ground (yashab sabz mahlul) 20 grains
Andropogon citratus (izkhar Makhi)
20 grains
Nardostachys jatamansi (balchar)
20 grains
Bambusa arundinacea (banslochcui)
20 grams
Portulaca oleracea seeds (tukhm khttrfa siyali) 20 grains
Cinnomomum cassia leaves (tezrxit)
20 grams
Cyperus scariosus (sa 'd kofi)
20 grains
Aquilaria agallocha food Hindi)
35 grams
Armenian bole fgil Armhri)
20 grains
Rosa damascena flowers (gitl-i-surkh)
20 grains
Bombyx mori (abresham mttqliaraz)
20 grams
Dried Emblica officinalis (anila hhushk) 1 00 grams
Honey (shelled)
700 grains
White sugar syrup (qiwam shakar sajaid) 700 grains
Sodium benzoate (nitrun bunjawi)
2 grains
Ambra grasea (ambar)
2 grams
Crocus sativus (zajran)
1 0 grains
Aqua Onosma bracteatum (arq gaozabau) 40 millilitres
Pistacia lentiscus gum (mastagi Rumi)
20 grams
Ghee
5 grains
/■'reparation: The 9 herbal ingredients with armenian bole are made
into a sufujf after being ground together and sieved through 80-rnesh.
The stones are also added to the sufuf which is kept aside for later use.
The Bombyx mori is boiled in 200 ml, of water, removed from the fire
when the decoction is half the original volume, cooled down, rubbed
with hands and filtered. The dried Emblica officinalis is ground, sieved
through 80-mesh, soaked in 400 ml. of water and heated with the
cocoon decoction, honey and sugar qiwam. When the qiwam is about
to set, first, the Sodium benzoate, dissolved in a little water, and
second, the ambergris which has been finely ground, are added. When
the qiwam has formed, it is removed from the fire and. first the saffron
triturated in the aqua Onosma bracteatum and, second, the medicinal
sufuf are added, the latter gradually while stirring. Finally, the Pistacia
lentiscus gum molten in the ghee, while stirring and later the silver foil
